OK... I am the editor of a cooking magazine in America. I have a question from an Australian cook who wants to know where to find refrigerated biscuits, which are called for in one of the magazine's recipes.


American refrigerated biscuits come in a tube, which pops open when twisted. Inside are disks of raw dough that are placed on a sheet pan and baked in the oven. American biscuits would be similar to English scones, buns or rolls, I guess. They are eaten with butter, jam or honey as an alternative to bread with breakfast or dinner.

Do you have a similar product in England/Australia? What are they called? Any brand names you could mention?

Thanks for any help you can provide.

Kit

Not as far as I know! Which is sooooo sad cos I love love love biscuits, and I just can't make them from scratch!! If anyone knows of any I'd love to know too!

Also, they're pretty much like scones, but a bit different, but they're not really like buns or rolls, sadly :(

Sorry but i've never heard of, or seen anything like what you're describing in any of the shops over here - and I have a pretty good knowledge of all things food.

we did have some of those in a tube here a while ago, but being English and having taste, we disregarded the attempt to convert us and they stopped stocking them. :hihi:

we did have some of those in a tube here a while ago, but being English and having taste, we disregarded the attempt to convert us and they stopped stocking them. :hihi:

Biscuits are awesome!!!! I dream about them, and try making them about once a month, but never can make them right :sad:

Years ago they use to sell Pillsbury Dough Rolls that came in a cardboard cylinder, when twisted it opened, containing several uncooked dough rolls, Ive recently seen Chocolate croissant (spelling?!), in a similar package.

Sorry but i've never heard of, or seen anything like what you're describing in any of the shops over here - and I have a pretty good knowledge of all things food.



Same here,not much gets past me.if theres a new food item out we usually try it here..:D

I'm sure i've seen cookie dough in the fridge section of a supermarket recently but I can't remember which one. Will have a look when I next go shopping!

Biscuits are awesome!!!! I dream about them, and try making them about once a month, but never can make them right :sad:Hi PrincessSam - I found this recipe a few days ago and decided to give it a whirl, they were beautiful! (and simple to make).
2/3 cup brown sugar (half granulated/half natural brown sugar if you have it)
2 tblsp unsalted butter
1/3 cup peanut butter
1 1/3 cup plain flour
1 tsp baking powder
100g chocolate chunks
1 egg

- preheat oven on 180C
- mix together the brown sugar, butter and peanut butter
- mix in the beaten egg
- stir through the flour, baking powder and choc chips
- use an icecream scoop and place scoopfuls on a baking tray lined with baking paper
- press down with a fork, bake 10-12 minutes

Don't be tempted to bake them for much longer (they look a little fragile when they come out of the oven) because once they cool down, they harden and leave a nice chewy centre.
YUM.
p.s. if you don't like peanut butter you can omit this and just add a little more butter to make normal choc chip cookies.

OK... I am the editor of a cooking magazine in America. I have a question from an Australian cook who wants to know where to find refrigerated biscuits, which are called for in one of the magazine's recipes.


American refrigerated biscuits come in a tube, which pops open when twisted. Inside are disks of raw dough that are placed on a sheet pan and baked in the oven. American biscuits would be similar to English scones, buns or rolls, I guess. They are eaten with butter, jam or honey as an alternative to bread with breakfast or dinner.

Do you have a similar product in England/Australia? What are they called? Any brand names you could mention?

Thanks for any help you can provide.

Kit


Hi Kit
She who must be obeyed tells me that Sara Lee and Pillsbury make the kind of thing that you are looking for :thumbsup:

OK... I am the editor of a cooking magazine in America. I have a question from an Australian cook who wants to know where to find refrigerated biscuits, which are called for in one of the magazine's recipes.


American refrigerated biscuits come in a tube, which pops open when twisted. Inside are disks of raw dough that are placed on a sheet pan and baked in the oven. American biscuits would be similar to English scones, buns or rolls, I guess. They are eaten with butter, jam or honey as an alternative to bread with breakfast or dinner.

Do you have a similar product in England/Australia? What are they called? Any brand names you could mention?

Thanks for any help you can provide.

Kit

I believe Americans call, what we brits refer to as cakes, biscuits, and what we call biscuits, cookies.

So I'd say the nearest thing we ever had was/is Pilsbury Dough, which, from what I remember, you used to twist the tube to open it.

No, American biscuits aren't cakes, they're eaten in similar situations to a bread roll, but they're not like bread. They're most like a savoury scone.

Hi PrincessSam - I found this recipe a few days ago and decided to give it a whirl, they were beautiful! (and simple to make).
2/3 cup brown sugar (half granulated/half natural brown sugar if you have it)
2 tblsp unsalted butter
1/3 cup peanut butter
1 1/3 cup plain flour
1 tsp baking powder
100g chocolate chunks
1 egg

- preheat oven on 180C
- mix together the brown sugar, butter and peanut butter
- mix in the beaten egg
- stir through the flour, baking powder and choc chips
- use an icecream scoop and place scoopfuls on a baking tray lined with baking paper
- press down with a fork, bake 10-12 minutes

Don't be tempted to bake them for much longer (they look a little fragile when they come out of the oven) because once they cool down, they harden and leave a nice chewy centre.
YUM.
p.s. if you don't like peanut butter you can omit this and just add a little more butter to make normal choc chip cookies.



Thanks, they do sound really yummy, but they don't sound like American Biscuits at all, thanks anyway, and I might try out that recipe anyway!! :thumbsup:

Thanks, they do sound really yummy, but they don't sound like American Biscuits at all, thanks anyway, and I might try out that recipe anyway!! :thumbsup:ooooh the penny just dropped on the type of "biscuits" you're on about! I know what you mean now, the american style biscuits that are quite savoury. Hmmm, never tried to make them - will have a go and let you know how I get on!
(p.s. definitely worth trying the cookie recipe, they're yum).

Heh, if you can make them from scratch you have to let me know how! The secret apparently is not to get all the ingredients mixed, but not mixing them too much :hihi: I can't get it right!

Years ago they use to sell Pillsbury Dough Rolls that came in a cardboard cylinder, when twisted it opened, containing several uncooked dough rolls, Ive recently seen Chocolate croissant (spelling?!), in a similar package.
I remember the Pilsbury brand! :)

I think I tried this ages ago. I'm not sure if they exist any more. Then again, if anything frozen item needs to be found, we have a supermarket chain in the UK called "Iceland" which stock a lot of frozen goods. I'm not sure if the major supermarket brands in the UK will stock them.

Do you have a similar product in England/Australia? What are they called? Any brand names you could mention?
It's hard to say where will stock them. Cos supermarkets may stock different items regionally in the UK. Since this is not a common food item and label, I think it may be harder to find it as well.

Sometimes I see frozen filo pastry, but I don't often see frozen scone mix. There's the other alternative, which is not the frozen product, but the dried, mixed product. A bag of already mixed flour with its necessary agents, ready to add liquid to turn it into a scone or pancake mix. This is available more in the baking section in most supermarkets I know.
http://www.bettycrocker.co.uk/product_range.asp

The only ones I've seen are tubes of raw cookie dough, which you squeeze out on to a baking tray, rather like a large tube of icing (frosting in America?) with a very large nozzle.

Over here, we tend to have packets of dry biscuit/cookie mix, which comes in boxes and to which you add water (and sometimes an egg and/or butter).

OK... I am the editor of a cooking magazine in America. I have a question from an Australian cook who wants to know where to find refrigerated biscuits, which are called for in one of the magazine's recipes.


American refrigerated biscuits come in a tube, which pops open when twisted. Inside are disks of raw dough that are placed on a sheet pan and baked in the oven. American biscuits would be similar to English scones, buns or rolls, I guess. They are eaten with butter, jam or honey as an alternative to bread with breakfast or dinner.

Do you have a similar product in England/Australia? What are they called? Any brand names you could mention?

Thanks for any help you can provide.

Kit

I'm afraid to say I have no idea what you are talking about! A tube??? Imagine what the Wimmin(male comrades accepted)'s Institute would make of that!

Just make a scone mix! To be honest, the original recipe provider is pretty horrid by saying get "Get this stuff to save you time!", and not saying what it is! Maybe the writer in the magazine can't cook ...........

<fx: becomes the first straight male in history to retract claws>

........... well, please ........

Hi Happy hoosier. Yes we had those in oz. I havn't seen them for a while. I am going shopping to-morrow so Iwill check. I think that they were Sarah Lea.

The refrigerated counter at every German supermarket has all kinds of dough in those twisty tubes - for croissants, bread rolls, whatever. Is this really unheard of in England? Goodness, I am out of touch :(

I currently have a tube of "Sonntagsbrötchen" dough, which is perhaps the closest we get to American "biscuits". It's made by Ino Fita GmbH in Hamburg. Probably not much use for an Australian audience, but at least it's reminded me the stuff is in my fridge (twasn't me wot bought it, honest!) coz the tube explodes if you leave it too long...:hihi:

I just googled refrigerated biscuits, and this (http://www.pillsbury.com/view/breads/grands_biscuits.aspx) was top of the list.

It's a Canadian version of the website, but maybe some stores in the US stock them too.

They seem very similar to suet dough scones, which are basically suet dumplings baked in the oven.

I just googled refrigerated biscuits, and this (http://www.pillsbury.com/view/breads/grands_biscuits.aspx) was top of the list.

It's a Canadian version of the website, but maybe some stores in the US stock them too.

They seem very similar to suet dough scones, which are basically suet dumplings baked in the oven.

they have on online store to order them, but apparently its closed for re-moudelling until 2007.......erm......

Thanks, everyone, for your replies. They were quite helpful!

The recipe which called for these refrigerated biscuits was sent in by a reader -- not a food writer. I agree that homemade biscuits are superior and not very hard to make, but this recipe was designed for an ultra-fast meal for busy moms and dads with a gaggle of hungry kids. We must please all kinds.:)

We have Yorskshire puddings for much the same purpose and these are far superior.

I buy cookie dough from costco. £2.99 for a double pack. just roll into balls and cook on a baking tray, take them out before they`re cooked and you get that lovely soft chewy cookie. delicious:love:

I buy cookie dough from costco. £2.99 for a double pack. just roll into balls and cook on a baking tray, take them out before they`re cooked and you get that lovely soft chewy cookie. delicious:love:

We're not talking about those kind of biscuits/cookies though :)

HappyHoosier do you have an easy recipe for biscuits made from scratch?? I've tried loads of varieties and they always come out too tough, not light and fluffy at all!

Hi, Princess!

Here are two biscuit recipes I like. I hope you can make sense of the American measures/oven temps, etc. I've also included a few biscuit hints (which were included in a baking article I recently wrote.)

Baking Powder Biscuits
2 cups sifted flour
4 teaspoons vegetable shortening
5 teaspoons baking powder
½ teaspoon salt
1 cup milk

Preheat oven to 450 degrees. Mix together flour, shortening, baking powder, salt and milk; beat well. Roll out on a floured board and cut out with a small biscuit cutter. Arrange on baking pan and bake for for 11 minutes. Makes 12 biscuits.

Butterball Biscuits
1/2 cup of butter, melted
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
3/4 cup milk
Preheat oven to 450 degrees. Melt 1/2 cup butter; put 1 teaspoon into each of 12 muffin pan cups and reserve remainder.

Sift flour, baking powder and salt in mixing bowl. Add 1/3 cup softened butter; cut in with pastry blender or fork until mixture resembles cornmeal. Stir in milk with a fork.

Fill each prepared muffin cup nearly to the rim with dough. Bake 10 minutes. Remove from oven and spoon 1 teaspoon of the remaining melted butter over each biscuit. Return them to the oven and bake 10 more minutes. Makes 12.

Tips for Better Biscuits
*Test baking powder before you bake with it. If it foams when you put a spoonful of the powder into a cup of warm water, then you know it's still got some rising power.

*Keep the shortening and liquids very cold until it's time to blend them with the dry ingredients. (Unless, the recipe specifies otherwise.)

*Avoid handling the dough too much -- it makes biscuits tough.

*Try not to twist the flour-covered biscuit cutter when cutting the biscuits from the dough. Twisting seals the biscuits' edges, which prevents the inner layers from rising.

Thanks so much! I will try these next week! I have a new set of american measuring cups that are crying out to be used! :D

....*snip*....

Here are two biscuit recipes I like. I hope you can make sense of the American measures/oven temps, etc. I've also included a few biscuit hints (which were included in a baking article I recently wrote.)

Baking Powder Biscuits
2 cups sifted flour
4 teaspoons vegetable shortening
5 teaspoons baking powder
½ teaspoon salt
1 cup milk

.........*snip*........

Butterball Biscuits
1/2 cup of butter, melted
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
3/4 cup milk
Preheat oven to 450 degrees. Melt 1/2 cup butter; put 1 teaspoon into each of 12 muffin pan cups and reserve remainder.

Sift flour, baking powder and salt in mixing bowl. Add 1/3 cup softened butter; cut in with pastry blender or fork until mixture resembles cornmeal. Stir in milk with a fork.
....*snip*....

I think I understand what you mean now. The term "biscuit" in the UK meant sugar-based biscuits which we have with a cup of tea. Whereas "biscuit" in the US seems to be a type of savoury pastry. We call the American version of biscuit as "pastry" in the UK.

The 'Baking Powder Biscuit' recipe is "short-crust pastry". If I remember correctly. You line the bottom of quiche or flans with it. The second recipe looks like a scone mix, but I can't be sure....

I was curious about this, so I checked in Sainsbury today as I did some shopping. There is another brand called "Jus Rol" :rolleyes: , which are frozen pastries in a packet. Not a tube. It was just a solid frozen piece of pastry. There were a few types, but I can't remember them all. The ones I recall are filo pastry, and short-crust pastry.

They're different to pastry though, the only thing I can think of that it's similar to is a scone, but it's still slightly different to them too...

I think I understand what you mean now. The term "biscuit" in the UK meant sugar-based biscuits which we have with a cup of tea. Whereas "biscuit" in the US seems to be a type of savoury pastry. We call the American version of biscuit as "pastry" in the UK.

Thanks, Bago...
In America, "pastry" means a sweet breakfast roll (usually with fruit filling, cinnamon, cream cheese or icing; also called a "Danish pastry" or "Danish") or the baked portion of a savory/dessert item. (Pie, turnovers, cream puffs, tarts, etc.) But "pastry" would never be used to describe an American biscuit.

What do English people call the flat, crunchy disks or squares that are eaten with sliced cheese, savory spreads or soup? In America, they're called crackers.

I'd say crackers too, but we rarely eat them with soup here :)

Thanks, Bago...
In America, "pastry" means a sweet breakfast roll (usually with fruit filling, cinnamon, cream cheese or icing; also called a "Danish pastry" or "Danish") or the baked portion of a savory/dessert item. (Pie, turnovers, cream puffs, tarts, etc.) But "pastry" would never be used to describe an American biscuit.

What do English people call the flat, crunchy disks or squares that are eaten with sliced cheese, savory spreads or soup? In America, they're called crackers.
Erm.. I guess it is confusing. There's the British type of pastry, which we need to roll out and cook as part of a pie. Then there's the European type of sweet pastry. Like the ones you mentioned. Somehow, we use the same word to describe two different things. I'd always thought that Danish pastries are made from pastry. Hence we call them pastry...? :confused: lol. (It sounds silly when I say it out like that.) There's something called "filo pastry" which is the pastry used for things like turnovers. It fluffs up with multilayers.

I think Princess answered that one. I once had a Boston Chowder with crackers in Seattle. It was sublime... :love:

[Added] I found this:
http://en.wikipedia.org/wiki/Pastry

Pastry and Pastries. I never really took notice of this before!

...American refrigerated biscuits come in a tube, which pops open when twisted. Inside are disks of raw dough that are placed on a sheet pan and baked in the oven. American biscuits would be similar to English scones, buns or rolls, I guess. They are eaten with butter, jam or honey as an alternative to bread with breakfast or dinner...

Ah, so that's what they were exploding on Mythbusters the other week, it's been bugging me since I saw it, it obviously wasn't biscuit dough as we know it from the consistency...

Thanks ever so much :thumbsup:

(Just in case anyone's wondering exactly what myth they were trying to bust/prove, clicky (http://www.matchdoctor.com/blog_39528/KILLER_BISCUITS_WANTED_FOR_ATTEMPTED_MURDER.html)) :hihi:

mmmmm, biscuits...

Ah, so that's what they were exploding on Mythbusters the other week, it's been bugging me since I saw it, it obviously wasn't biscuit dough as we know it from the consistency...

Thanks ever so much :thumbsup:

(Just in case anyone's wondering exactly what myth they were trying to bust/prove, clicky (http://www.matchdoctor.com/blog_39528/KILLER_BISCUITS_WANTED_FOR_ATTEMPTED_MURDER.html)) :hihi:

mmmmm, biscuits...

I'm sure the "shot by a biscuit" story makes much more sense now. That tale has been around quite a while. In the US, those oft-repeated but totally untrue stories are known as "urban legends." Is that what you call them in England? These stories always happen to a friend of a friend of a friend -- but people swear that they have personal knowledge of their truth. Then you find them listed on the urban legend Web sites! Strange and fascinating.

There you are - I said those tubes explode if you leave them too long! That bit's not an urban myth: I've had the evidence in the back of my fridge to prove it. :(

And yes, we do call them urban myths/legends as well :)